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I got this recipe from a radio show years ago, and it's one of my favorites. The unusual pecan-and-cheddar-cheese crusts holds a zippy egg filling flavored with chicken, cheese, dill, onion and a splash of hot pepper sauce. -Jackie Heyer Cushing, Iowa
Nutritional Facts 1 serving (1 each) equals 383 calories, 28 g fat (9 g saturated fat), 143 mg cholesterol, 362 mg sodium, 11 g carbohydrate, 1 g fiber, 21 g protein.
Originally published as Pecan Chicken Casserole in Taste of Home February/March 2004, p37
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Mar. 24, 2013 by SMILS4
My husband LOVES this casserole! He always asks me to make it.
Reviewed on Sep. 02, 2012 by tinaandfamily
didn't like how oily this was.
Reviewed on Feb. 19, 2012 by Wandagustin
Have made this recipe several times for family, friends, church functions. Always a winner.
Reviewed on Aug. 21, 2010 by xicota
This was a nice, different way to serve chicken. I also think it could have used a bit more crust. I will also add additional seasonings to increase the flavor, but over all, we liked it and I will make this again.
Reviewed on May. 04, 2010 by keverwann
Made a 1/2 recipe, but I think I would increase the crust; it didn't cover the bottom of an 8x8 pan. This was good over rice and served with a salad, strawberries, and chocolate chip cookies.
Reviewed on May. 17, 2009 by blanquitanation
I replace the dill with celery salt. Seriously awesome! Rave reviews from all who partake! :)
Reviewed on Feb. 23, 2009 by blanquitanation
I like to use at least 50% more nuts and cheese for the crust; this makes it taste really great!
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